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The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families

by: Francatelli, Charles Elmé, 1805-1876; University of Leeds. Library

Publication date: 1860

Publisher: London : Richard Bentley

Collection: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Contributor: University of Leeds Library

Language: English

Rights: This work is available under the Creative Commons, Public Domain Mark

The University of Leeds Library

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

Addeddate: 2015-08-26 10:06:42.348512

Associated-names: University of Leeds. Library

Barcode: 30106011229951

External-identifier: urn:oclc:record:970705378

Foldoutcount: 0

Identifier: b21532436

Identifier-ark: ark:/13960/t7sn3wc64

Invoice: 1008

Leeds_id: b18321033

Ocr: ABBYY FineReader 11.0

Ocr_converted: abbyy-to-hocr 1.1.11

Ocr_module_version: 0.0.14

Full catalog record: MARCXML

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Uploaded by admin-chris-booth@archive.org on August 26, 2015

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